Next date to be announced. Enjoy Chef David's elegant dinner menu paired with specially selected wines presented by Ian Pascoe, Wine Trends  $40 per person.

First Course

Roasted Beets Brulee with Seared Shallots
Goat Cheese Foam and Watercress

Second Course

Cabbage wrapped Crispy Pork Belly rubbed with a Lingonberry-Onion Jam
Mocha laced Bordelaise

Intermezzo

Raspberry-Lemongrass Sorbet

Fourth Course

Duck Confit Gnocchi accented with Parmesan
Marinara Deconstructed(Crispy Leeks, poached garlic, fried basil, oven dried tomatoes, Chive Oil and balsamic reduction)

Dessert

Mocha Cajeta Milkshake Encore
With a whisper of Ancho chile

Seating will be limited to 24 people! 

Reserve early, no later than March 22, to 556-4154 or manager@facclub.org.